Imperial ICVG-1, Single Deck Standard Depth Gas Convection Oven, NSF, CETLus, CE (Casters are not included)
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Imperial ICVG-1, Single Deck Standard Depth Gas Convection Oven, NSF, CETLus, CE (Casters are not included)FEATURES & TECHNICAL SPECIFICATIONS
Imperial ICVG-1, Single Deck Standard Depth Gas Convection Oven, NSF, CETLus, CE, is made to last. Heavy duty stainless steel construction with full angle iron frame and dual pane thermal glass can endure any task load. The oven has turbo flow system hat assures even cooking throughout the entire oven.Cooked or baked products have less shrinkage, more moisture and taste better.Creates an air flow pattern that simultaneously heats the inner and outer surfaces of the oven cavity. Recirculates hot air to maximize efficiency for energy savings. Porcelainized oven interior for easy cleaning and provides better browning.2 interior oven lights are controlled by a momentary switch outside the oven. Standard depth 70,000 BTU (21 KW), Bakery depth 80,000 BTU (23 KW). 10 rack positions for maximum versatility.5 oven racks included.
Ovens are one of the most important pieces of equipment in a restaurant kitchen. Depending on the volume of customers and the cuisine you serve, you may have several ovens in your commercial kitchen, including convection ovens.
Convection ovens offer many benefits to restaurants. Let's look at what these ovens are, how they work, and some of our top models.
Electric pizza and snack ovens add versatility to your kitchen, allowing you to cook and serve popular dishes like pizza, hot dogs, wings, hot sandwiches and more. Most of these ovens are countertop models and some are stackable, making them easy to add to kitchens of all sizes.
If you're considering adding pizza and snack ovens to your restaurant, you may be wondering what to look for and which models will work best.